Half a croissant, on a plate, with a sign in front of it saying '50c'
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Mug tea strength markings

  (+28, -1)(+28, -1)(+28, -1)
(+28, -1)
  [vote for,

I'd like to have a mug with markings down the inside at various depths so that, when I make tea in the mug with a teabag, I could always make it to the same strength - e.g. so that the opacity of the tea is sufficient to obscure mark 4 but still leave mark 3 dimly visible.

Ultimately, like the Plimsoll line on ships, this system of marks should be recognised as an international standard so that you can go anywhere in the world and ask for tea brewed to "level 3, please".

hippo, Jul 28 2006

Secchi Disk http://www.mlswa.org/secchi.htm
[Klaatu, Jul 28 2006]

Pantone reference colours http://www.we-make-...archives/004212.php
Done by colour rather than level. [moomintroll, Jul 29 2006]

Scroll down.... http://helvecetier.de/
I actually think a lot of ideas are being harvested from the bakery - also check out the Handshake door handle - remember where you say it first [xenzag, Aug 21 2007]

Same again http://www.suck.uk....duct.php?rangeID=76
[xenzag, Aug 21 2007]


       Smart. [+]
monojohnny, Jul 28 2006

       Another [hippo] classic.
angel, Jul 28 2006

       Philistine! +
squeak, Jul 28 2006

       so the milk goes in last?
po, Jul 28 2006

       Simple, one cup any size, add PG tips. Now its always strong. +
sartep, Jul 28 2006

       Wait until the spoon stays standing up - not too much milk, mind.
gnomethang, Jul 28 2006

       Nowhere near over-engineered enough for my liking.   

       (Actually, I like yours much better. + )   

       I recommend a light sensitive diode in the base and a light source hidden in the lip of the mug. The mug has a series of LEDs on the handle that illuminate corresponding to tea strength. A touch sensor in the handle turns the system off when it the mug is in use. A thermocouple embedded in the base extracts energy to provide power for the system.
Jinbish, Jul 28 2006

       I like this idea. Taking it a step backward, why not have a Secchi Disk on the other end of the string and you could use that to measure the strength of the tea.
Klaatu, Jul 28 2006

       Interesting, [UnaBubba]. From Wikipedia: "Hydrolyzable tannins are hydrolyzed by weak acids or weak bases to produce carbohydrate and phenolic acids." These phenolic acids would be colourless but strong tasting, so this might be the cause. Most Australian borewater is rather basic, right?
spidermother, Jul 30 2006

       Making tea is an art rather than a science. I consider myself to be a tea craftsperson and view any attempt to automate or standardise with a Luddite-like suspicion.
7ennyn, Jul 30 2006

       //Most Australian borewater is rather basic, right?//
I would have thought rather acidic, given [UnaBubba]'s location (Queensland).
methinksnot, Jul 30 2006

       That getsa pastry from me! If it can be calibrated for different teas then it means that you can let previously unreliable colleagues make you a cup of tea without it being pathetic wee-wee water- superb! And I reckon you only add the milk first if you're drinking pot-made tea, in which case you're at the mercy of the pot-meister.   

       And good call UnaBubba, local extremes of water quality will make a huge difference...
Azazello, Jul 30 2006

       Plutonic origin or just plain old good arable land managemnt? I recall you mentioning your family was into cattle.
methinksnot, Jul 31 2006

       //into cattle// I came back here directly from "Pet Portraits After Dark"...   

       //stalagmites under a dripping dap// Cool. I wonder if you could make things that way; form sand over a mould, then let the water drip onto it until it turns to sandstone. Instant solid stone igloo.
spidermother, Jul 31 2006

       I agree with UnaBubba. In my experience, the best way to judge how strong a cup of tea will be is to smell it or take a small sip. Or you can use other indicators, like when the tea leaves sink to the bottom.   

       Color is a poor indicator, not only because of the chemistry going on in the cup, but because different brands of tea might be cut finer or more course, affecting the surface area and brew time.
discontinuuity, Aug 21 2007


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